With a blender or wire whisk, mix all the ingredients together until the batter is smooth and there is no lumps.

In a nonstick skillet, heat olive oil over medium heat. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan. (you could also add blueberries or chocolate sypup if you would like)Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over with egg flipper. The crepe should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.

Can be drizzled with maple syrup or a tablespoon of brown sugar for breakfast. My favorite is, spread with Peanut Butter with a drizzle of maple syrup.Steamed asparagus, ham and cheese wrapped in the crepe makes for a filling lunch or dinner.Change it up:)